Synopsis of recent research by authors named "Yingmei Wu"
- Yingmei Wu's research focuses on understanding and improving food properties and industrial processes, with applications ranging from food emulsification to carbon emissions in industry, highlighting a multidisciplinary approach to tackling environmental and health issues.
- Recent studies include the exploration of ultrasound-assisted techniques to enhance food quality, such as improving emulsifying characteristics of egg white proteins and thawing quality of meat, demonstrating innovative methods to optimize food processing.
- Wu's investigations also extend to carbon emissions dynamics and urban building morphology, emphasizing the importance of carbon transfer networks in China's industrial sector and their implications for environmental sustainability, thus contributing valuable insights for policy and industrial practices.
